"Hot" is a strange way to describe something without capsaicin. I'd go with sharp, or maybe at a stretch I could possibly see spicy.
this post was submitted on 19 Dec 2025
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I would love if recipe writers could form a consensus on what the terms "minced" or "crushed" mean when it comes to garlic.
Sometimes "minced" means finely chopped, while other times it means as a paste.
Some recipes use "crushed" to mean the paste, while other times that means to squash a clove with the flat of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it really keeps you guessing.
I've been reading recipes for decades and have never encountered this problem.
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